Spanish Paella

6 C Strong Chicken Broth
1/2 tsp Saffron
1 Onion, peeled
1 Whole Chicken Cut up (small pieces) I sometimes just use about 8 thighs cut in half
Salt and Pepper
1/2 C Olive Oil
1 pound sliced sausage (Spanish Chorizo is best, but you can use Kielbasa or whatever you like)
1 Onion, chopped
1 green pepper chopped
1 red pepper chopped
4 Cloves Garlic, minced or put through a garlic press
3 C Rice (I like Uncle Ben's Converted)
2 Bay Leaves
1 T lemon juice
1/2 c white wine (substitute chicken broth if you don't want to use wine)
1/2 pound frozen peas
1 pound raw shrimp, shelled
18 small clams, scrubbed
18 mussels, scrubbed
1 bunch chopped green onions
1/2 C chopped parsley

Heat the chicken broth with the saffron and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth - you need exactly 5 1/2 cups (or 6 cups if you omit the white wine). Set aside.

Heat the olive oil in a large dutch oven. Salt and pepper the chicken and fry in the olive oil until just golden brown. No need to cook all the way through. Remove to a separate platter. Add a little more olive oil if necessary and saute the chopped onion, green pepper and red pepper until wilted. Add the garlic and cook just for a minute or two until fragrant. Don't burn the garlic. Add the sliced sausage and continue to cook for about 5 minutes.

Add the rice and stir to coat with the oil. Add the chicken broth, white wine, lemon juice and bay leaves. Stir and put the chicken back into the pan, pushing down into the rice. Bring to a boil. Lower heat, cover and simmer on low for about 25 minutes. Add the peas, and shrimp and stir. Push the clams and mussels into the rice with the open part of the shell facing up. Replace the lid and cook about 10 minutes longer, until the shells open up and the shrimp turns pink. Let rest about 5 to 10 minutes before serving. Sprinkle the top with green onions and fresh parsley just before serving. 

*This recipe is able to be altered according to your taste and what you have on hand. If you don't like seafood, leave it out. If you have some ham or a pork chop, put it in there. If you like some white fish, it would go in there great too. You can experiment with different vegetables too. Be creative. The saffron is what makes this dish. Don't be tempted to leave it out or substitute something else. I have better luck finding it reasonably priced at ethnic grocery stores instead of the regular supermarket.